Holiday Sugar Cookies
Equipment
- Stand Mixer
- Oven
- Baking Sheet
Ingredients
- 2 ¾ Cups All-purpose flour
- 1 Tsp Baking soda
- 1 Tsp Cream of tartar
- ½ Tsp Sea salt
- 1 Cup Unsalted butter softened
- ¾ Cup Powdered sugar
- 1 large Egg
- 1 Tsp Vanilla extract
- 1 Tsp Almond extract
- 1 Tbsp Lemon zest
Instructions
- Cream Butter and Sugar: In a stand mixer with a paddle attachment, cream the butter. Add sugar and beat until fluffy, scraping the bowl as needed. Mix in the egg, vanilla extract, almond extract, and lemon zest.
- Combine Mixtures: Gradually add dry ingredients in three parts, mixing until combined. Divide the dough into two balls, flatten into disks, wrap in plastic, and chill in the fridge for 2 hours.
- Preheat Oven: Preheat to 350°F and line two baking sheets with parchment paper.
- Roll and Cut Dough: Roll chilled dough on a floured surface to ¼-inch thickness and cut out shapes. Transfer to baking sheets.
- Bake: Bake one sheet at a time for 10 minutes. Let cool on the sheet for 2 minutes before transferring to a wire rack to cool completely.
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